Aloo Phulkopir Dalna#AlphabetChallenge

Bengali Aloo Phulkopir Dalna is a no onion no garlic delicacy cooked with big chunks of Cauliflower and Potatoes, its light, mildly spiced and full of flavor. It takes hardly 10 minutes to cook.

Ingredients
1 Medium size Cauliflower - cut into small florets
2 Large Potatoes- peeled, cubed
1 Large Tomato - skinned, chopped
1 Teaspoon Cumin seeds
1/2 Teaspoon Asafoetida
1 Bay leaf
2 Tablespoon Ginger - grated
½ Teaspoon Turmeric powder
1 Teaspoon Chilli powder
1 Teaspoon Cumin powder
1 Tablespoon Coriander powder
½ Teaspoon Garam Masala powder
2 Tablespoon Coriander leaves - chopped
2 Tablespoons Oil
2 Tablespoons Ghee
Salt to taste
Method

Immerse the cauliflower in warm water for 10 minutes, then rinse and keep aside.
Heat oil and ghee in a pan , add the cumin seeds, bay leaf and stir fry for a second add the turmeric, asafoetida, red chilly powder, ginger and little water fry for two minutes till moisture evaporates. Then add the potatoes and fry on high flame till the potatoes are slightly brown. Once the potatoes are lightly fried, add the cauliflower florets, mix well. Add salt, tomatoes stir for a minute or two. Cover and cook on medium flame for about five minutes. 

Add cumin , coriander powder, mix well. Add little water, cover and cook for two-three minutes. Add more water, enough to make a thick gravy. Cover and cook, for five minutes. Check and see if the the cauliflower and potatoes are cooked well. Add the garam masala powder. Turn off the heat.

Garnish with coriander leaves. Serve steaming hot with steamed rice and fried papad.

Labels: Alphabet Challenge, Vegetarian, No Onion No Garlic, Bengali, Indian, Main course, Sabzi

Let's take a look at the recipes being shared today with Alphabet "A" 
Jolene’s Recipe Journal: Aglio e Olio Pasta
Sneha’s Recipe: Aloo Phulkopir Dalna
Karen’s Kitchen Stories: Apple Latkes
A Day in the Life on the Farm: Apples and Greens with Apple Vinaigrette
Blogghetti: Apple Pie Tacos
Magical Ingredients : Artichoke Baby Greens Dip
Mayuri’s Jikoni: Avocado, Bean & Mango Salad
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Creamy Parmesan Acini di Pepe with Potatoes
A Messy Kitchen: Dianna’s Almond Cake
Food Lust People Love: Roasted Asparagus Soup
Culinary Cam: The Polarizing Anchovy + Egg Salad 

Chicken Xacuti#AlphabetChallenge

Chicken Xacuti is actually pronounced as shakuti. The pronunciation "Shakuti" is derived from the word "Chacuti" which is Portuguese. The Xacuti masala that I have used is made by my sister in law's family and it consists of poppy seeds, Goa chillies and other spices. This is a tried and tested recipe. This masala is easily available in super markets and cold storages in Mumbai. This is another yummy traditional Goan recipe. 

Ingredients
700 Grams Chicken - cut into 10 pieces
For Marination
1 Teaspoon Ginger - Garlic paste
2 Tablespoons Curds
¼ Teaspoon Turmeric powder
½ Teaspoon Salt
For the Masala - Grind To Paste
2 Green Chilles
1/2 Teaspoon Ginger - grated
5 Cloves Garlic
2 Tablespoons Coriander leaves
1 Onion - finely chopped
To be dry roasted then ground to paste
1/3 Cup Grated Coconut
1 Teaspoon Rice - washed and drained
Other Ingredients
1/3 Cup Oil
1 Onion - finely sliced
1 Tomato - finely sliced
½ Teaspoon Salt
2 Tablespoons Xacuti Masala
Method

Marinate the chicken with curds, ginger-garlic paste, salt and turmeric and keep aside at least for 2 hours.
Dry roast the coconut and rice till light golden in color and then grind to fine paste with a little water.
Grind the ingredients for the masala to fine paste and keep aside.

In a kadai heat oil add the onions and fry till light golden in color then add the tomatoes fry till mushy and oil leaves the sides. Add the ground masala paste, coconut paste and fry again till oil leaves the sides, add the xacuti masala and little water, continue to fry again till oil leaves the sides. Add the marinate chicken and fry till the masala coats the chicken well. Add water, salt and a cup water, give it a quick stir. Cover and cook till chicken is done. Adjust consistency of the gravy by adding water as required. This gravy is on a thicker side so do not add more water. 

Garnish with coriander leaves and serve hot a rice or rotis. Enjoy!!

Labels: Alphabet Challenge, Chicken, Goan, Goa, Indian, Main course

Let's take a look at the recipes being shared today with Alphabet "X"
• Karen’s Kitchen Stories: Brothless Ramen with XO Sauce 
• Sneha’s Recipe: Chicken Xacuti 
• Mayuri’s JikoniMushroom Xacuti 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: X’s & O’s (Hugs & Kisses) Brown Sugar Cookies
• Jolene’s Recipe Journal: Xavier Soup 
• Blogghetti: Xiaodianxin Recipe 
• Food Lust People Love: Xmas Eggnog Fudge 
• Culinary Cam: Xoconostle Tartlets 
• Magical Ingredients: Xoconostle Xnipec Paratha 
• A Messy Kitchen: Xoi - Vietnamese Sticky Rice 
• A Day in the Life on the Farm: Xylocarp Cocktail 

Pork Tenderlion Steak In Goan Masala - Keto

This is a perfect low carb protein side dish for a meal . It is a quick, yummy tempting and mouth-watering recipe for all pork lovers.

Ingredients
300 Grams Pork Tenderloin Steaks
A Handful Coriander leaves
8 Garlic cloves
3 Dried Red Chillies
2 green chillies
1" Piece Ginger
1 Small Onion - chopped
½ Teaspoon Turmeric powder
1 Teaspoon Cumin seeds
1 Teaspoon Whole Black Peppercorns
2 Tablespoons Water
2 Tablespoons Vinegar - I used coconut vinegar
½ Teaspoon Salt or to taste
Method

Grind to a coarse paste, a handful of coriander leaves, garlic pods, red chillies, green chillies, ginger, chopped onions, turmeric powder, cumin seeds, peppercorns and little water and vinegar. Marinate the pork steak with 3 tablespoons of the ground masala and keep aside for at least 30 minutes. Keep the remaining masala in a airtight container and can be used to marinate any other meat of your choice.

Next day fry them with little oil or bacon fat on both sides till cooked. Enjoy!!

Labels: Holiday Side Dishes, Pork, Low Carb, Keto, Goan, Steaks, Goa, Indian, Side Dish

Let's take a look at what the others are sharing today.....Quick and Easy Green Bean Skillet by Hezzi-D's Recipe Box
Creamy Broccoli Salad byA Kitchen Hoor's Adventures
Cider Glazed Carrots by Jolene's Recipe Journal
Slow Cooker Cheesy Green Bean Casserole by Blogghetti
Molasses Cornbread by Shockingly Delicious
Honey Garlic Sweet Potatoes by Karen's Kitchen Stories
Salt and Vinegar Roasted Potatoes by A Day in the Life on the Farm
Harvest Succotash by The Spiffy Cookie
Pork Tenderlion Steak In Goan Masala - Keto by Sneha's Recipe

Tangy Spicy Garlic Coconut Chutney

Tangy Spicy Garlic Coconut Chutney is very simple to prepare, tastes great with vada, idli, dosa, sandwiches, aloo paratha, roti or perfect side dish with plain steamed rice. You can also use it as a dip for samosa and pakoda. It is a simple chutney recipe made with garlic, dry red chillies, coconut, spices and tempering is optional. Try it and you will love it.

Ingredients
3 Red Kashmiri Chillies - soaked
3 Big Cloves Garlic
¼ Teaspoon Cumin Seeds
1/3 Cup Grated Coconut
Salt To Taste
1 Teaspoon Tamarind
Method

Use freshly grated coconut for this chutney. Grind all together to a fine paste with little water as possible to a fine paste. Red Garlic Chutney is ready!

Labels: Chutney, Garlic, Coconut, Side Dish, Condiments, Indian

Fingerlicking Garlic Coconut Chutney

This chutney recipe is a simple made with garlic, coconut it's fingerlicking & delicious. Goes well with dosa, snacks or sandwiches, you can also enjoy with rice as a side dish.

Ingredients
2 Big Cloves Garlic
½ Cup Packed Grated Coconut
¼ Teaspoon Cumin powder
Sendav Namak to taste
1 Tablespoon Oil
½ Teaspoon Sugar
2 Green Chillies - not spicy
2 Spicy Green Chillies
Juice of One Lime
3 Tablespoons Coriander leaves
5 Mint Leaves 
Method

Use freshly grated coconut.
Grind all together with little water as possible to the fine paste. Fingerlicking Garlic Coconut Chutney is ready.

Labels: Garlic, Coconut, Green Chilly, Side Dish, Chutney, Indian

Veggies Mixed Dal Khichdi#Alphabet Challenge

It's in most people minds that khichdi as a meal for the sick people or it is served to kids its bland and tasteless. But now a days, dal khichdi has become very famous and it has got a place in the restaurant menus as well. A simple and healthy dish ideally served for lunch and dinner, super delicious and satisfying meal.

Serves 7
Measurement 1 cup = 150 ml
Ingredients
1 Cup Rice
1 Cup Mixed Dal ( yellow moong, masoor, tur & chana dal)
8 Cups Water
½ Teaspoon Turmeric powder
½ Teaspoon Red Chilly powder
1 Teaspoon Meat Masala
¼ Teaspoon Red Chilly Flakes
Salt to taste
1 Tablespoons Desi Ghee
10 French Beans - chopped
1 Small Potato - diced
1 Carrot - diced
½ Cup Green Peas
8 Florets Cauliflower
1 Medium Onion - chopped
1 Medium Tomato - chopped
1 Teaspoon Ginger Garlic paste
½ Teaspoon Cumin seeds
For The Tadka
2 Tablespoons Desi Ghee
1 Teaspoon Mustard seeds
2 - 3 Button Red Chillies
¼ Teaspoon Asafoetida
¼ Teaspoon Red Chilly powder
Method
Wash & soak dal for around 30 minutes to an hour. After the soaking time add it to large pressure cooker along with washed rice. Add 5 cups water and salt to taste. Cook it for 2 whistles on high flame. Let the cooker cool.

In a large kadai /pot heat desi ghee, add cumin seeds when they splutter add the chopped onions sauté till it turns translucent. 

Add the ginger garlic pate and sauté for a minute. Add all the veggies and tomato fry on high flame for a minute.

Then add all the dry spices and salt to taste for the veggies. Fry for a minute or two. Now add 2 cups water and bring this to a boil. Then reduce the flame, cover and cook till the veggies are nearly done. 

Now add the cooked rice dal and and a another cup of hot water, give it a good mix. Taste for salt add if necessary, cover and cook for 2 - 3 minutes stirring in between or else it will burn at the bottom. Switch off the flame.
For The Tadka

Heat ghee in a tadka pan, add mustard seeds when they splutter add the button red chillies and give it a stir, add asafoetida and switch off the flame. Then add the red chilly powder and pour this over the khichdi . Cover it let is rest for 2 - 3 minutes.

Stir and serve garnished with coriander leaves. Enjoy with this raita and papad. 

Labels: Alphabet Challenge, Khichdi, Lentils, Rice, Mixed Veggies, Healthy, Main course, Indian, Gluten Free Jolene’s Recipe Journal: Vanilla Mug Cake 

Culinary Cam: Teriyaki Sauce-Swabbed Venison Burgers on Seeded Sourdough Buns  

Sneha’s Recipe: Veggies Mixed Dal Khichdi 

Karen’s Kitchen Stories: No Churn Vietnamese Coffee Ice Cream 

Blogghetti: Homemade Vanilla Latte 

 Mayuri’s Jikoni: Vegetable Cutlets

A Day in the Life on the Farm: Vietnamese Chicken Stirfry

A Messy Kitchen: Tropical Vols Au Vents 

 Food Lust People Love: Spicy Vinegar Braised Chicken

Magical Ingredients: Val Dal Veggie Paratha

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sweet & Spicy Balsamic Vinegar Deviled Eggs

Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto#Alphabet Challenge

With the festival season, we need a lot of naivedyam or upvas/vrat recipes. This one dish is always prepared for Ganapati. I simply love it, and make it often since it is rich in protein and most of all keto, this is so addictive that you can't stop eating it. This is also called by different names in different states like Verkadalai Sundal, Verusenaga Guggillu in south states of our country. This is a very easy dish to prepare.

Ingredients
1½ Cup Raw Peanuts – soaked
½ Cup Packed Freshly Grated Coconut
1 Teaspoon Mustard Seeds
2 Dried Red Chillies
A Sprig Curry Leaves
2 - 3 Tablespoon Oil
A Pinch Asafoetida
Salt to Taste
Method

Soak the peanuts in water 30 minutes. Then wash it well.
Add about ½ teaspoon sea salt to the soaked peanuts.
Pressure cook for one whistle on high then keep it for 5 minutes on low. Drain the water completely and set aside.
In a wok or kadai, heat the oil / ghee. Add mustard seeds and wait till they splutter. Turn the flame to low add red chillies, curry leaves and asafoetida. Stir-fry for a minute. Add the cooked peanuts and grated coconut. Stir-fry for a couple of minutes. Add salt to taste, if required. Mix well. Switch off the flame.

Serve warm or at room temperature.
Labels: Shengdane, Peanuts, Vrat, Alphabet Challenge, Maharashtra, Keto, Low Carb, Indian

Let's see what other recipes are being served in alphabet "U" today..

• Culinary Cam: Curry Udon with Prawns 
• Blogghetti: Easy Homemade Peach Upside Down Cake 
• Karen’s Kitchen Stories: Stir-Fried Udon Noodles with Chicken and Vegetables (Yaki Udon) 
• Food Lust People Love: Spicy Urad Dal 
• A Messy Kitchen: Ube Muffins
• Magical Ingredients: Ube Paratha 
• A Day in the Life on the Farm: Ukrainian Cod in Tomato Sauce
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Unsweetened Coconut Oatmeal Peach Crisp
• Sneha’s Recipe: Upvasachi Shengdanyachi Usal/Peanut Sundal - Keto 
• Jolene’s Recipe Journal: Utah Buttermilk Scones 
• Mayuri’s Jikoni: Vegetable Upma  

Tender Coconut Meat Cutlet / Shahlyachi Malai Cutlet#Alphabet Challenge

These are yummy and mouth melting, one will not be able to guess, that these are made of tender coconut meat. Quick and easy, less oil. Simply divine...

Ingredients
1 Tender Coconut Meat - chopped finely
1 Potato - boiled and mashed
2 Green chilies - finely chopped
3 Cloves Garlic - finely chopped
1 Tablespoon Coriander leaves - finely chopped
Salt to taste
2 Tablespoons Corn flour
Oil to fry
For The Dip
1 Cup Thick Yogurt
1 Tablespoon Fresh Cream 
1 Teaspoon Green Chutney

Method

Grind the garlic, green chillies, coriander leaves and little salt in a mixer finely to make a chutney.
Chop the tender coconut finely. Do not use a chopper to do this or else this will become watery and you will not be able to form cutlets.
For The Dip

Beat the yogurt and fresh cream till smooth add the ½ a teaspoon of the ground chutney and mix well. Keep this in the refrigerator to cool.
To Make The Cutlets 

Combine chutney about a teaspoon, coconut, potatoes, corn flour together. Knead this mixture to make soft dough and separate it into equal portions. Shape each portion into a cutlet. Form cutlets and then put these cutlets in a refrigerator for about 15 minutes. In a pan, heat a tablespoon oil and fry both sides of cutlets on medium flame until golden brown. Drain and place cutlets on kitchen paper for a few minutes. Serve hot with the dip. Do not skip making this dip because the combo awesome. 

Labels: Tender Coconut Meat,Kebabs,Starters,Chutneys & Dips, Alphabet Challenge, Vegetarian, Vegan, Gluten free, Indian

Let's see what other recipes are being served in alphabet "T" today..
Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Baked Chicken Tenders with Crushed Fritos
A Messy Kitchen: Blackberry Tiramisu
Karen’s Kitchen Stories: Chicken Teriyaki Rice Bowls
Food Lust People Love: Stuffed Turkey Cutlets
Jolene’s Recipe Journal: Taco Tater Skins
Sneha’s Recipe: Tender Coconut Meat Cutlet / Shahlyachi Malai Cutlet
Palatable Pastime: Thai Basil Chicken (Gai Pad Krapao)
Culinary Cam: Toasted Croutons
Mayuri’s Jikoni: Tomato Onion Chutney
A Day in the Life on the Farm: Tomato Tart
Blogghetti: Turkey Cuban Sandwich Puffs  

Milk Cream#SundayFunday

A dainty, delicate, taste so good, looks elegant , melt in mouth and is irresistible milk sweet. Milk cream is a must Christmas sweet in every East Indian household. Loved by all - children as well as adults. Its a sweet made with milk, the process is tedious and requires lots of patience but the end product is really worth the effort taken. Again this is another sweet which has no eggs, a complete vegetarian, eggless and gluten free.

Ingredients
A Liter Of Milk - (I used Full Fat milk)
400 Grams Tea Sugar
2 Tablespoons Cashew nut powder
1 Tablespoon Rose water
1 Tablespoon Ghee

Method

In a heavy bottomed base kadai or pan boil the milk and stir continuously till it reduces half of its quantity on a very low flame stirring constantly with a wooden spoon, taking care it doesn't stick to the bottom. 

Add the sugar, continue stirring till the sugar melts and again reduces , half of its quantity.

Now add the cashew powder and keep stirring it continuously, till it thickens, add ghee, continue stirring.

Once it starts leaving the sides take a teaspoon full and check if you can roll it into a soft ball if its rolled easily, the mixture is now ready or when touched does not stick to your hand.

Transfer to the greased plate and before it cools completely.

Form small balls and press into silicon moulds - shapes of your choice.

Take them out of the mold.

Store in a container, 4 to 5 days at room temperature and then refrigerate (not in the freezer).

My Notes

Stir this continuously on very low flame, to achieve a beautiful white color. Do not add too much of cashew powder if you want it white and creamy.

Labels: Christmas, Gluten free, Cashewnuts, East Indian, Festival Sweets, Milk, Sunday Funday, Indian, Eggless, Candy

• Chocolate Brigadeiros by Karen's Kitchen Stories
• Chocolate Medallions by Mayuri's Jakoni
• Dark Chocolate Miso Rocky Road by Food Lust People Love
• Honeycomb Candy by Amy's Cooking Adventures
• Honeycomb Candy by;A Day in the Life on the Farm
• Milk Cream by;Sneha's Recipe
• Snowberry Torrone by Culinary Cam